Introduction to Food Engineering
A Guide to Methods and Applications
Series: Food Science and Technology;
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Product details:
- Edition number 4
- Publisher Elsevier Science
- Date of Publication 15 October 2008
- ISBN 9780123709004
- Binding Hardback
- No. of pages864 pages
- Size 246x188 mm
- Weight 1837 g
- Language English 0
Categories
Long description:
This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding.
MoreTable of Contents:
1: Introduction2: Fluid Flow in Food Processes3: Energy and Controls in Food Processing4: Heat Transfer in Food Processing5: Preservation Processes6: Refrigeration7: Food Freezing8: Evaporation9: Psychrometrics10: Mass Transfer11: Membrane Separation12: Dehydration13: Supplemental Processes14: Extrusion Processes for Foods15: Packaging Concepts
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